Clean Loaded Sloppy Joe with a Kick

Ingredients
1 pound (454 g) leanest ground beef
1 yellow onion, finely chopped
6 cloves garlic, crushed and chopped
1 red bell pepper, cored, seeded, and finely
chopped
1 jalapeño pepper, seeded and minced
1 chipotle pepper in adobo sauce, minced
1 can (14 ounces, or 392 g) black beans, drained
and rinsed
1 can (14 ounces, or 392 g) fire-roasted diced
tomatoes, drained
1 can (14 ounces, or 392 g) tomato sauce
1 1⁄2 tablespoons (30 g) blackstrap molasses
1 1⁄2 tablespoons (23 ml) apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder (use ancho chile
powder, if you have it)
1 teaspoon salt
1⁄2 teaspoon ground allspice

In a large skillet over medium-high heat, combine the beef and onion and
cook until the meat is completely browned, no pink remaining, about 6
minutes. Add the garlic and cook, stirring frequently, for about 1 minute.
Drain any excess oils and transfer the contents to a slow cooker.
Add all the remaining ingredients and stir well to combine. Cover and
cook on high for 3 to 4 hours, or on low for 5 to 6 hours, or until the vegetables
are tender.
Yield: 6 servings
Per Serving: Calories 260.8; Calories From Fat 40.2; Total Fat 4.5 g; Cholesterol
46.9 mg; Sodium 924.8 mg; Potassium 1,236.2 mg; Total Carbohydrates 31.4 g;
Fiber 9.2 g; Sugar 8.4 g; Protein 23 g